Vegan Iron Chef Challenge, as suggested and put on by Katie so I'm doing my part here on the Farm.
As I am on my way to work, and may not make it back in time. This is just a quick informal post about my contribution to this weeks challenge.
I did one raw recipe and one cooked.
#1) Apple Ginger Tempeh Rubens
This was my first time crafting a Ruben and I have to say they turned out pretty well (photos will be sorted and added on my lunch hour, recipe included of course)
Basically saute onions (thinly sliced), with 2-3 inches of ginger and 3 cubed apples, cook until apples are soft and reduce in size. Throw mixture in oven (don't wash the pan) and fry your tempeh bacon (marinade based off vwav). To assemble toast rye bread, spread with eb on both sides, thin layer of veganaise, toffuties cheese slice, apples ginger mixture, strips on bacon, other toasted rye slice with veganaise. Cook and press in same frying pan.
#2) Raw apple orange salad with ginger lime dressing
This is pretty basic, but I have a raw housemate and wanted him to have something to eat too.
Peel and chop oranges (6 large ones), chop a dozen apples (I used Macintosh and gala mix), and 2-3 cups of raw sesame seeds. To make the dressing peel 2 inches of ginger and puree with a handful of sliced apple, zest and juice 6 limes and add 4 heaping tablespoons of raw agave. Mix and taste, if you want more of anything adjust to taste. Combine with fruit and let sit over night or one hour.
This salad also makes an amazing topping for Hawaiian burgers or French toast stuffing. (if chopped finely an interesting relish/salsa)